Cookies & Candy

Pennsylvania Sand Tarts

Summary

Yield
24 Servings
SourceMrs. Claffey (1970)
Prep time
30 minutes
Cooking time
8 minutes
Total time
38 minutes

Ingredients

1 lb
butter, room temp.
2 c
sugar
3
eggs, well beaten
3 1⁄2 c
sifted flour

Instructions

Gradually add sugar to butter (with hands). Add eggs and flour alternately and chill overnight. Make mix of cinnamon and sugar. Roll out small amount at a time on well-floured board. Roll thin. Brush tops with whole egg and sprinkle with cinnamon and sugar mix. Bake on ungreased cookie sheet about 325° for 7 to 8 minutes. 

Sand Tarts

Summary

Yield
24 Tarts
SourceMiss Hatcher (1971)
Prep time
30 minutes
Cooking time
12 minutes
Total time
42 minutes

Ingredients

1⁄2 c
butter
1 c
sugar
1
egg
1⁄4 c
flour
2 t
baking powder
1
egg white (brush on)
 
Almonds, blanched and split
1 T
sugar
1⁄4 t
cinnamon

Instructions

Combine the first five ingredients. Chill and roll out on floured board to about 1/4 inch thick. Cut into wreaths. Place on ungreased cookie sheet. On each cookie, brush with egg white and add almonds. Mix together the sugar and cinnamon and sprinkle on each cookie. Bake at 350° for 10 to 12 minutes, or until edges are just golden. Be sure to keep dough chilled between batches. 

Date Pinwheels

Summary

Yield
1 Roll
SourceLinda Lewis (1974)
Prep time
13 hours
Cooking time
10 minutes
Total time
13 hours, 10 minutes

Ingredients

2 1⁄4 c
chopped dates
1 c
white sugar
1 c
water
1 c
chopped pecans
1⁄2 t
salt
2 c
brown sugar
3
eggs, well beaten
4 c
flour
1⁄2 t
baking soda
1 c
shortening

Instructions

In saucepan, combine dates, sugar and water. Simmer for 10 minutes. Add pecans. Cream shortening, gradually adding brown sugar. Add eggs and remaining ingredients. Chill. Remove from refrigerator and roll out to 1/4 inch thickness. Spread with date a pecan filling and roll as a jelly roll. Chill overnight. Slice and place on greased cookie sheet. Bake at 400° until brown, about 10 minutes.

Date & Nut Pinwheels

Summary

Yield
1 Roll
SourceMr. Walker (Courtesy of Mrs. Walker, 1971)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

2 1⁄4 c
chopped dates
1 c
sugar
1 c
water
1 c
chopped nuts
4 c
sifted flour
1 c
shortening
2 c
brown sugar
3
eggs, well beaten
1⁄2 t
salt
1⁄2 t
baking soda

Instructions

Combine dates and sugar in saucepan and cook until thick, about 10 minutes. Add nuts and cool. Cream shortening. Add brown sugar and mix well. Add well beaten eggs and beat well. Add remaining ingredients, sifted together and mix well. Chill dough and then roll out. Spread with date and nut mixture. Roll like a jelly roll. Refrigerate and then slice. Bake at 400° for 10 minutes. 

Butter Nut Chewies

Summary

Yield
24 Servings
SourceDottie Aumiller (1986)
Prep time
30 minutes
Cooking time
15 minutes
Total time
45 minutes

Ingredients

1⁄2 c
melted butter or margarine
2
eggs
2 c
light brown sugar
1 t
vanilla
1 1⁄2 c
unsifted flour
2 t
baking powder
1⁄2 t
salt
1 c
nuts or 1/2 package of Heath Bits of Brickle

Instructions

Mix all ingredients. Batter will be stiff (can use mixer). Spread in well-greased 13 x 9-inch pan. Bake 25 to 30 minutes at 350°, or until top is brown. Cool 10 to 15 minutes. Cut into bars. 

Walnut Balls

Summary

Yield
24 Cookies
SourceMrs. Mealer (1971)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

2⁄3 c
butter
1 c
ground walnuts
1 c
sifted flour
3 T
sugar
1 t
vanilla
 
confectioners' sugar

Instructions

Cream butter. Add next 4 ingredients and work with fingers until well blended. Pinch off bits and roll into balls the size of large marbles. Bake on lightly buttered cookie sheet in moderately hot preheated oven at 375° for about 10 minutes. While hot, roll in confectioners’ sugar. Makes approximately 24 balls. 

Crunchy Nut Cookies

Summary

Yield
60 Cookies
SourcePeg Craighead (1974)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

1⁄2 c
honey
1⁄2 c
shortening
2
eggs
1 t
vanilla
2 t
baking powder
1⁄2 t
salt
2 1⁄2 c
flour
1 c
chopped nuts

Instructions

Mix honey, shortening, eggs and vanilla thoroughly. Add baking powder, salt and flour and mix well. Stir in nuts. Shape dough into small balls. Place on ungreased cookie sheet and flatten with bottom of a greased glass dipped in sugar. Bake at 350° for 8 to 10 minutes. Makes about 5 dozen. 

Alte Deutsch Nuss Plaetzchen (Old German Nut Cookie)

Summary

Yield
90 Cookies
SourceTerri Williams (1988)
Prep time
30 minutes
Cooking time
18 minutes
Total time
48 minutes

Ingredients

1 1⁄2 c
lightly salted butter or margarine, room temp.
1 1⁄2 c
granulated sugar
1⁄2 t
salt
1 t
vanilla extract
2
large eggs, yolks and whites (separated)
4 c
all-purpose flour
1⁄4 c
granulated sugar
1⁄2 t
ground cinnamon
3⁄4 c
chopped pecans or almonds

Instructions

In a large bowl, beat butter until creamy. Add the 1 1/2 cups of sugar, the salt and vanilla and beat until light and fluffy. Beat in egg yolks. Add flour and mix thoroughly to make a stiff dough. In a small bowl, beat egg whites with a fork just until whites are broken up, then beat in the 1/4 cup sugar. Mix cinnamon with nuts. Heat oven to 325°. Take half the dough (about 2 cups) and roll it out on an ungreased baking sheet to 1/2-inch thick rectangle. Cut off edges to make a neat 10X12-inch rectangle. Brush dough with 2 tablespoons of the egg white mixture; sprinkle with 1/4 cup of the nut mixture. Bake in the lower third of the oven for 15 to 18 minutes, until lightly colored. Remove from the oven and cut into 30 squares. Let cookies cool 2 minutes before transferring to a wire rack to cool. Roll out and bake remaining dough the same way, then gather both sets of trimmings and roll them out too. Makes 90 cookies. Store in an airtight container at room temperature or freezer. 

Slovak Nut Rolls

Summary

Yield
1 Roll
SourceKathy Murdock (1992)
Prep time
35 minutes
Cooking time
12 hours, 45 minutes
Total time
13 hours, 20 minutes

Ingredients

1 pk
yeast
1 c
sugar, plus 1 tsp (divided)
1⁄4 c
lukewarm water
1 lb
margarine, plus 1/4 cup (divided)
5 c
flour
3
egg yolks
3
egg whites, beaten stiff
1 c
sour cream
2 t
vanilla (divided)
1 lb
walnuts, ground fine
1 c
sugar or to taste
1⁄4 c
margarine, melted
1 t
vanilla

Instructions

For the dough, mix yeast with 1 teaspoon sugar in lukewarm water; set aside until bubbly. Cut 1 pound of margarine into flour as for pie dough. Add yeast mixture, egg yolks, sour cream and 1 teaspoon vanilla. Mix well. Divide dough into 4 parts; wrap in waxed paper and refrigerate overnight. 

For nut filling, mix together walnuts, 1 cup sugar, 1/4 cup margarine and 1 teaspoon vanilla. Fold beaten egg whites into the mixture.

Roll out refrigerated dough on floured surface 1/8 inch thick. Spread with nut filling and roll up like a jelly roll. Place on lightly greased baking sheet; let rise 30 minutes. Bake at 350° for 30 to 35 minutes. 

Notes

Dough can also be used for poppy seed rolls or small kolacky.

Beacon Hill Cookies

Summary

Yield
60 Cookies
SourceJoy Greer (1974)
Prep time
30 minutes
Cooking time
10 minutes
Total time
40 minutes

Ingredients

2
egg whites
  ds
salt
1⁄2 c
sugar
1⁄2 t
vanilla
1⁄2 t
vinegar
1 c
chocolate bits
3⁄4 c
chopped walnuts or pecans

Instructions

Beat egg whites until frothy, then add salt and sugar. Beat until stiff. Then add vanilla and vinegar. Meanwhile, melt and cool chocolate bits. Add these with chopped walnuts or pecans. Bake at 350° on a heavily greased cookie sheet for 10 minutes. Remove immediately. Cool on waxed paper. Makes 4 to 5 dozen. 

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